Cranberry-Orange Ricotta Muffins - with Sprouted Flour!

If you want to learn more about delicious, nourishing, real food without the guilt trip for everything you're not doing right, hit that "like" button on the right, and subscribe to my posts by e-mail or reader feed so you don't miss anything. Thanks for stopping by!

As is the case with many good things in life, this recipe came about because of a need to use something up. In truth, I don't even remember what I used the carton of ricotta for in the first place (I didn't make lasagna, although I did want to...), I just know that it has been in the fridge for a questionable amount of time and was threatening to be wasted.

Google search: "Ricotta Muffins." 

Lemon ricotta muffins? Strawberry ricotta muffins? Blueberry lemon ricotta muffins? Hmmm.

I'm thinking Cranberry Orange Ricotta Muffins. I know, I know, oranges are out of season. Let the locavores scold me, I have oranges in my house in September.



I took the recipe and tweaked it (as usual...), subbing unrefined sugar and sprouted flour. And I reduced the sugar because one cup sounded like a bit too much.

So here's what I came up with! They were delicious warm from the oven with a little butter melting on top, with a glass of raw milk.

Orange Zest-Infused Sucanat

Cranberry Orange Ricotta Muffins

Ingredients:
1/2 c. sucanat
1 organic orange, zested and juiced (you will use 2 T. of the juice)
2 c. sprouted whole wheat flour
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/4 c. butter, softened
1 c. whole milk ricotta cheese
2 eggs
1/2 c. dried cranberries

Directions:

1. Mix together sucanat and orange zest in a small bowl. Let the flavor infuse for at least 15 minutes, or as long as overnight.
2. Preheat the oven to 350 F. Line a muffin pan with paper liners or grease with butter. (I learned this trick from my Grandma who lived through the depression: save butter wrappers and use them to grease your pans!)
3. Whisk together flour, leavening, and salt in a medium bowl.
4. Cream together butter and orange-infused sugar in a stand mixer. It won't get fluffy like white sugar, but mix very thoroughly.
5. Beat in the ricotta, followed by the eggs and 2 T. orange juice. Mix thoroughly. scraping the sides and bottom of the bowl as needed.
6. Add the dry ingredients and stir to combine. Do not over-mix. The batter will be quite thick, more like a biscuit or scone dough.
7. Fold in the cranberries.
8. Spoon the batter into the prepared muffin pan.
9. Bake in the preheated oven for about 20 minutes, until golden on top and firm to the touch.
10. Let cool a few minutes in the pan before transferring to a cooling rack. Enjoy warm with butter on top.

If you try this recipe, I'd love to know what you thought! Do you have any tips for using up leftover ricotta?

This is part of: Fight Back Friday, Foodie Friday, More the Merrier Monday, Motivate Me Monday, Tiny Tip Tuesday, Slightly Indulgent Tuesday, Fat Tuesday, Hearth and Soul, Natural Living Monday